Tomato, Fig and Ricotta puff pastry tart

Tomato, Fig and Ricotta puff pastry tart

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 30 min (COOK TIME: 20 min / PREP TIME: 10 min)

cooking sketch Medium


  • 5 tbsp Mutti passata
  • 1 frozen Rolled puff pastry sheet
  • 1/2 cup ricotta
  • 5 figs
  • 1/2 cup mozzarella
  • salt and freshly ground black pepper
  • 1 cup fresh rocket
  • Balsamic glaze
  • 7 oven roasted and chopped chestnuts or walnuts
  • 1 beaten egg
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Tomato, Fig and Ricotta puff pastry tart: Method

  1. Preheat the oven to 200 degrees C / 392 F. Line a baking sheet with baking paper.
  2. Roll out the pastry and place it on the lined baking sheet. Using a sharp knife, score the pastry all along the edge, about 2.5cm in from the edge. Using a fork, prick the pastry a good few times.
  3. Spread the Mutti Passata, sprinkle mozzarella cheese, add dollops of ricotta cheese, slice the figs and scatter over the pastry.
  4. Drizzle with olive oil and season with sea salt and cracked black pepper.
  5. Using a pastry brush, brush the edges with beaten egg. Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, the tart is golden brown around the edges and the pastry is cooked.
  6. Remove from the oven, decorate with the rocket, sprinkle over the roasted nuts and drizzle with balsamic glaze.
  7. Serve immediately.

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Also made with: Passata

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